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The Perfect Chicken Wing

Oh, the humble chicken wing… Thousands of methods and recipes claim to produce that perfect bite, but for me, I'm looking for something a little 'special.' I want tender white meat, a touch of sweetness, a sprinkle of heat, and a smoky flavour that carries through until the very last bite. And let's not forget the skin—crisp with elements of char and caramelization, with an initial flavour that grabs you instantly. A tall order, I know. Here's my best method to date, and trust me, it's a game-changer.

Prep Time 4 hrs
Cook Time 2 hrs
Total Time 6 hrs
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 120  C
Servings: 4
Estimated Cost: 10
Calories: Approximately 250 per serving
Best Season: Suitable throughout the year
Chicken Wings
  • 1 Kg Chicken wings (Tips removed, flats and drums separated)
    • Marinade
  • 2 Splashes Olive oil
  • 1 Generous amount Angus & Oink Honey Chilli Seasoning (Or Meat Church Honey Bacon BBQ Rub)
    • Quick Brine
  • 300 Ml Buttermilk
  • 1 Tsp Pink Himalayan salt
    • Sauce
  • 100 Ml Stokes Sweet & Sticky BBQ sauce
  • 50 Grams Butter
  • 2 Tbsp Local honey
    • Garnish
  • 1 Tbsp Sesame seeds
  • 2 Stalks Spring onion, finely chopped
  • 4 Rashers Bacon, finely chopped and cooked into crumbs
Instructions
  1. 1
    Step 1: Prep the Wings

    Start by separating the flats from the drums if not already done. Trim any excess skin or fat.

  2. 2
    Step 2: Marinade
    • Place the wings on a baking tray and drizzle with olive oil.
    • Coat the wings thoroughly with Angus & Oink Honey Chilli Seasoning (or Meat Church Honey Bacon BBQ Rub).
    • Transfer the wings to a resealable bag, remove the air, and refrigerate for 2 hours.
  3. 3
    Step 3: Quick Brine
    • Mix the buttermilk and Pink Himalayan salt in a bowl.
    • Add the buttermilk mixture to the bag with the wings. Seal and refrigerate for at least 2 hours, preferably overnight.
  4. 4
    Step 4: The Smoke
    • Preheat your Bradley Smoker to 120°C (250°F) and add cherry wood bisquettes.
    • Pat the wings dry with a paper towel and add a little more rub.
    • Place the wings on the smoker racks, insert a probe into one of the wings, and smoke for about 1.5 hours until the internal temperature reaches 74°C (165°F).
  5. 5
    Step 5: High Heat Blast
    • Preheat your Kamado Joe Jr. grill with all vents fully open.
    • Place the heat deflector plate in the grill to avoid direct flames on the wings.
    • Grill the smoked wings for about 10 minutes until the skin is crispy and charred, and you hear it bubble and pop.
  6. 6
    Step 6: Sauce It UpWhile the wings are cooling slightly, prepare the sauce by melting the butter in a cast iron pan on the grill, then adding the Stokes Sweet & Sticky BBQ sauce and honey. Heat through. Toss the wings in the sauce, ensuring they're well coated.
  7. 7
    Step 7: Garnish and Serve
    • Plate the wings and sprinkle with sesame seeds and chopped spring onion.
    • Top with bacon crumbs and serve hot.
Note
  • Extra Heat: For additional heat, add some chili flakes to the marinade or the sauce.
Keywords: chicken wings, BBQ chicken, smoked chicken, crispy chicken wings, Kamado Joe, Bradley Smoker, BBQ recipe
Read it online: https://www.smokeandsear.world/BBQ-recipes/the-perfect-chicken-wing/

Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.